Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe

Introduction

This Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a deliciously fragrant autumn treat. Combining the tangy depth of sourdough with sweet pumpkin, fresh apple, warming cinnamon, and crunchy pecans, it makes a perfect loaf for cozy mornings or afternoon snacks.

Ingredients

• 500 grams organic bread flour
• 300 grams water
• 100 grams sourdough starter
• 10 grams sea salt
• 40 grams maple syrup
• 3 tablespoons pecans, crushed
• 30 grams pumpkin puree, strained
• 1 small apple, fresh, minced
• 2 teaspoons cinnamon

Instructions

1. Step 1: Start the sourdough process early in the day to allow enough rising time.
2. Step 2: In a large bowl, combine the sourdough starter, bread flour, maple syrup, and water.
3. Step 3: Knead the mixture until a smooth, uniform dough ball forms.
4. Step 4: Let the dough rest for 45 minutes.
5. Step 5: Wet your hands and spray the dough with water. Sprinkle sea salt evenly over it, then knead the salt into the dough. Rest for another 30 minutes.
6. Step 6: Mist a clean countertop with water. Wet your hands and the top of the dough. Turn the dough onto the wet surface. Rinse and leave the bowl wet.
7. Step 7: Stretch and fold the dough by folding the top over the bottom, then sides over each other.
8. Step 8: Place the dough back into the bowl, seam side down, and rest for 30 minutes.
9. Step 9: Repeat the misting and stretching process. This time, spread the dough gently into a rectangle.
10. Step 10: Sprinkle cinnamon, minced apple, pumpkin puree, and crushed pecans evenly over the dough. Optionally, add granulated sugar for extra sweetness.
11. Step 11: Fold the ingredients into the dough by folding top over bottom, and sides over each other. Knead gently until fillings are well distributed. Dough may be sticky.
12. Step 12: Perform another stretch and fold, then place the dough back in the bowl, seam down. Let rest for 1 to 2 hours.
13. Step 13: Repeat the misting and stretch and fold process two more times, allowing the dough to rest for 2 hours after the second fold and 1 to 2 hours after the third.
14. Step 14: Clean and flour your countertop and hands. Flip the dough onto the counter with the seam side up.
15. Step 15: Pre-shape by gently stretching, folding side over side and top over bottom, then flipping so seam side down. Tuck edges underneath to form a round shape. Cover with a tea towel and rest for 1 hour.
16. Step 16: Flour dough and counter again. Flip dough seam side up and repeat gentle stretching, folding, and shaping for the final form.
17. Step 17: Generously flour a proofing basket or a bowl lined with a floured towel. Place the shaped dough inside, seam side up.
18. Step 18: Cover and refrigerate overnight for 8 to 12 hours.
19. Step 19: Preheat the oven to 450°F with a Dutch oven and lid inside.
20. Step 20: Carefully remove the hot Dutch oven, place the lid aside, and transfer the dough onto a square of parchment paper, seam side down.
21. Step 21: Score the top of the dough with a sharp knife or scoring tool.
22. Step 22: Using the parchment paper corners, lift and place the dough into the Dutch oven. Cover with the lid.
23. Step 23: Bake at 450°F for 35 minutes covered.
24. Step 24: Remove the lid and bake uncovered for an additional 20 to 30 minutes until the crust is golden and crisp.
25. Step 25: Remove the loaf from the Dutch oven and cool on a rack for at least 1 hour before slicing.

Tips & Variations

• For extra sweetness, add a tablespoon of brown sugar when mixing the dough.
• Substitute pecans with walnuts or hazelnuts for a different nutty flavor.
• Use canned pumpkin puree if fresh is unavailable, but be sure it is well strained to avoid excess moisture.
• If you prefer a spicier bread, add a pinch of nutmeg or cloves along with the cinnamon.

Storage

Store the cooled bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. To reheat, toast slices directly from frozen or warm the whole loaf wrapped in foil in a 350°F oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of sourdough starter?

This recipe relies on the unique flavors and fermentation process of sourdough. Using active dry yeast would change the texture and taste, so it’s not recommended as a direct substitute.

How do I know when the bread is fully baked?

The bread is done when the crust is deeply golden brown, and it sounds hollow when tapped on the bottom. An internal temperature of 200°F (93°C) also indicates it’s fully baked.